Sourdough Sandwich with Roasted Bell Peppers, Chorizo & Chimichurri

Sourdough Sandwich with Roasted Bell Peppers, Chorizo & Chimichurri

Preparation time: 20–30 minutes | Serves: 2 people

Pretty much all of the above points apply to this creation. It’s made with creamy cottage cheese on the base, roasted bell peppers which add a jammy sweetness, chorizo for heat and topped with my favourite chimichurri from Pukara Estate for a bit of zing.

I also add a fried egg and drizzle of olive oil which mingle together to become almost sauce-like (no one likes a dry sandwich).

This sourdough sandwich recipe is more of a guideline — sandwiches are subjective. Go heavy on fillings or keep it minimal for the perfect bite.

Ingredients

Method

  1. Slice bell pepper into thick strips. Brush with olive oil, sprinkle with salt and roast for 30 minutes at 180°C (or 20 minutes in an air fryer).
  2. Slice chorizo and fry until cooked through. Remove and set aside.
  3. Fry eggs in the chorizo fat to your preference (sunny side up works beautifully).
  4. Toast sourdough lightly.
  5. Spread cottage cheese or ricotta on the base slice.
  6. Layer roasted pepper, chorizo and fried egg.
  7. Dollop chimichurri, add parsley and drizzle olive oil.
  8. Top with second slice, cut in half and serve immediately.
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